Italian Sausage Stuffing is a flavorful dish that combines Italian sausage with a delicious poultry seasoning and cheesy mozzarella. Whether used to stuff a turkey or serve as a holiday side dish, this stuffing is a must make and yummy addition to any table.
A holiday table is not complete if it doesn't have a turkey, cornbread stuffing with jiffy mix, mashed potatoes, cranberry sauce, and gravy! This non traditional stuffing is a perfect side dish to serve this holiday season!
This came from my aunt's family recipe. It was always a hit anytime we made it and it quickly became a favorite holiday side dish! Don't save this delicious recipe for just Thanksgiving though. You can easily serve it with Instant Pot Turkey Tenderloin or Instant Pot Pork Tenderloin all year long.
Jump to:
- Why You'll Love This Stuffing
- Ingredients in Italian Sausage Stuffing
- What Type Of Bread is Best For Stuffing?
- What Type Of Sausage is Best for Stuffing?
- Step By Step Instructions
- Tips and Tricks to Making Italian Sausage Stuffing
- Can I Stuff This Italian Sausage Stuffing Into The Turkey?
- Storage Tips
- Frequently Asked Questions
- More Thanksgiving Recipes
- 📖 Recipe
Why You'll Love This Stuffing
- It's easy to make! All you need is a bowl, sauté pan, and a baking dish. Could not be easier to make!
- A little goes a long way! This is a great stuffing because you only need a little scoop so you can make a batch and serve a lot of people with it. Also, if you are having a bunch of people for Thanksgiving, you can easily double or triple this recipe to feed a crowd.
- It can be made ahead of time! During the holidays things can get crazy and you don't want to be making lots of menu items the morning of Thanksgiving. This is a great dish to make a week to two before and freeze it and then reheat it the morning of Thanksgiving.
Ingredients in Italian Sausage Stuffing
You only need a few simple ingredients to make this delicious stuffing!
- Bread. This time of year your can find a loaf of white bread in the grocery store. You will want 8 cups of cubed bread for this recipe.
- Sausage. You'll need a pound and a half, or about 7 links. In the grocery store, you can find sausage that is already out of the links or you can remove the meat from the links yourself. Either works!
- Cheese. We'll be using both parmesan cheese and shredded mozzarella cheese.
- Vegetables. One large onion and four celery sticks. Onion and celery is classic in most stuffing recipes.
- Poultry Seasoning. Poultry seasoning is an easy hack when it comes to making stuffing, but if you prefer, you can use fresh herbs like fresh rosemary, fresh sage, and fresh parsley.
See printable recipe card for full recipe information on ingredients and quantities.
What Type Of Bread is Best For Stuffing?
Stale bread is the best bread to use for this stuffing. A white bread, Italian bread, or French bread are all great options. You don't have to cut the crust off the crust, it will all be used in the stuffing and you won't even notice the difference. You can also use some day old sourdough bread just like in my sourdough stuffing.
What Type Of Sausage is Best for Stuffing?
The easiest sausage to use is bulk Italian sausage because you do not have to take the meat out of the casing. If you can't find that in your local grocery store, just use links of sausage and remove the casing.
Sweet Italian sausage is best in this recipe. It has lots of seasoning in it that add to the stuffing.
A hot Italian sausage can be used, but then you will have a spicy stuffing. If you have lots of spicy lovers at your table, you might like hot sausage instead of sweet sausage.
You can also use a turkey sausage or a chicken sausage in this recipe.
Step By Step Instructions
Tips and Tricks to Making Italian Sausage Stuffing
- Don't skip the eggs! It might seem strange that you would add eggs to a stuffing, but the eggs keep the stuffing together.
- When you first mix everything together, it may seem like the stuffing is a little dry and you might be tempted to add more chicken broth, chicken stock, or Instant Pot turkey broth, but don't worry! As the stuffing cooks, the vegetables and the cheese will help loosen the stuffing up.
- You'll want to use a 9 x 13-inch baking dish for this recipe. If you half the recipe you can use a 8x8 baking dish.
- Make sure you use a very large bowl to mix everything in. You might think that a medium or a small bowl might work, but go big. You don't want to be regretting the decision and using a bowl that is too small.
Can I Stuff This Italian Sausage Stuffing Into The Turkey?
The decision to stuff a turkey with stuffing depends on personal preference and safety considerations. While many people traditionally cook stuffing inside the turkey for added flavor, there are important factors to consider:
- Safety Concerns: Stuffing the turkey means that both the turkey and the stuffing must reach a safe internal temperature to prevent the risk of foodborne illness. The stuffing must reach at least 165°F (74°C) to be considered safe. If the turkey is not cooked thoroughly, it can pose a risk, as the center of the stuffing may not reach a safe temperature in time.
- Cooking Time: Cooking a stuffed turkey generally takes longer than cooking one without stuffing. This is because the stuffing absorbs heat, and the turkey's interior must reach the safe temperature, extending the overall cooking time.
- Even Cooking: Ensuring that the turkey and the stuffing cook evenly can be a challenge. The interior of the turkey needs to reach a safe temperature without overcooking the exterior.
- Texture and Flavor: Cooking the stuffing inside the turkey allows it to absorb the juices and flavors from the bird, imparting a unique taste and texture. Some people love this aspect of traditional turkey stuffing.
If you choose to stuff the turkey, make sure to:
- Thoroughly cook the stuffing until it reaches a safe internal temperature.
- Stuff the turkey just before cooking to reduce the risk of bacterial growth.
- Monitor the turkey's internal temperature to ensure both the turkey and the stuffing are safely cooked.
I find it easier to simply cook the stuffing separately from the turkey. This stuffing cooks perfectly in a separate baking dish and bakes separately from the turkey.
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to 5 days. You can reheat them in the microwave or in a roasting pan in the oven.
Making Stuffing Ahead of Time
This stuffing can be made up to 2 days before you are ready to serve it. Put the entire savory stuffing together and place it in the prepared baking dish. Cover it with aluminum foil and place it in the refrigerator until you are ready to bake it.
How To Freeze Italian Sausage Stuffing
This is also a great stuffing to freeze! Make this Italian sausage stuffing recipe up to 3 months ahead of time. Pour the stuffing into a greased baking dish and cover it with aluminum foil. Place it in the freezer for up to 3 months. Place the stuffing in the refrigerator 24 hours before you are ready to bake it. When you are ready to bake it, place it in a preheated oven for 35-40 minutes or until the top is golden brown.
Frequently Asked Questions
We are using stale bread, so you don't have to toast the bread before making the stuffing. If you are using fresh bread, you can toast it if you would like.
Sure! Increase the amount of butter to 1 stick to add a little more liquid and fat to the mixture.
Yes! Instead of using a loaf of bread, you can use 8 cups of store-bought stuffing mix and add that to the sausage and cheese mixture.
More Thanksgiving Recipes
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📖 Recipe
Italian Sausage and Cheese Stuffing
Ingredients
- 1 ½ lbs Sweet Italian Sausage 7 links or bulk sausage
- 3 tablespoon Olive Oil
- 3 tablespoon Butter
- 1 Onion Chopped
- 4 Celery Stalks Chopped
- 8 cups White Bread 1 loaf, diced
- 3 Eggs
- 2 cups Mozzarella Shredded
- ½ cup Parmesan Cheese
- 1 tablespoon Poultry Seasoning
- 1 cup Chicken Broth
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish with cooking spray.
- In a large skillet, cook the sausage until the sausage is crumbled, about 5 minutes. With a slotted spoon, remove the sausage from the pan and place it in a large mixing bowl.
- Add the olive oil and butter to the same pan. Add the chopped onions and chopped celery. Cook for 5-8 minutes, until the vegetables have softened. Add the poultry seasoning. Season with ¼ teaspoon of salt and fresh ground black pepper.
- Pour the vegetable mixture into the bowl with the sausage. Dice the white bread into chunks and add it to the bowl. In a small bowl, mix together the eggs, cheese, and chicken broth. Mix well. Pour the chicken broth mixture over the bread. Mix all the ingredients together well and pour them into the prepared baking dish.
- Bake the stuffing for 35-40 minutes or until the top is golden brown and the stuffing is heated through.
Notes
- Stale bread is the best bread to use for this stuffing. A white bread, Italian bread, or French bread are all great options. If you don't have stale bread, place the bread on a baking sheet and bake them for 1 hour at 200 degrees F to harden the bread.
- The easiest sausage to use is bulk Italian sausage because you do not have to take the meat out of the casing. If you can't find that in your local grocery store, just use links of sausage and remove the casing.
- Make sure you use a very large bowl to mix everything in. You might think that a medium or a small bowl might work, but go big. You don't want to be regretting the decision and using a bowl that is too small.
- This stuffing can be made up to 2 days before you are ready to serve it. Put the entire savory stuffing together and place it in the prepared baking dish. Cover it with aluminum foil and place it in the refrigerator until you are ready to bake it.
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